Old-Fashioned Spring Garden Frittata (Easy Oven Skillet Frittata)

This old-fashioned vegetable frittata is an easy skillet recipe made with eggs, fresh vegetables, and Parmesan cheese.

Old-Fashioned Spring Garden Frittata (Easy Oven Skillet Frittata)

This easy spring garden frittata is a simple, old-fashioned skillet breakfast made with eggs, fresh vegetables, and Parmesan cheese. Baked in one pan and ready in minutes, it’s perfect for brunch, meal prep, or a light dinner.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Casserole, Main Course

Cuisine: American

Keyword: cast iron frittata recipe, easy frittata recipe, old fashioned vegetable frittata, oven baked frittata, simple brunch egg recipe, spring vegetable frittata

Servings: servings

Calories: 210kcal

Author: Barbara

Ingredients

1/2 cup chopped onion
1 clove garlic finely chopped
2 Tablespoons butter
1 green or red bell pepper chopped
1 small tomato chopped
2 small zucchini chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
6 eggs beaten
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F.

In a 10-inch ovenproof skillet, melt butter over medium-high heat.

Cook onion, garlic, bell pepper and zucchini for about 5 minutes until fragrant.

Stir in tomato, salt, and pepper. Cook about 4 minutes, stirring occasionally.

Pour in beaten eggs and cook briefly until edges begin to set.

Transfer skillet to oven and bake 10–12 minutes or until center is set.

Sprinkle with Parmesan cheese before serving.

Notes

Need some other frittata inspiration? Try these variations.

Garden Veggie Frittata: Use asparagus, mushrooms, or spinach instead of zucchini.
Farmhouse Frittata: Add diced ham or cooked sausage.
Cheesy Brunch Frittata: Swap Parmesan for cheddar or Swiss.
Summer Garden Version: Use fresh herbs like basil or chives.

The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition